Chipotle Chicken Taco Salad

Monday, May 3, 2010

Posted by Wendy / 1 comment » / Recipes

I just realized that I have not made this salad in over a year. Why have I waited so long for something so good? May have to make a special trip to the store to pick up the ingredients. This salad warrants a special trip.

You can prepare this salad in about 30 minutes. It’s a healthy version of a taco salad recipe.

INGREDIENTS:

Dressing:

1/3 cup chopped fresh cilantro

2/3 cup light sour cream

1 tablespoon minced chipotlechile, canned in adobo sauce

1 teaspoon ground cumin

1 teaspoon chili powder

4 teaspoons fresh lime juice

1/4 teaspoon salt

Salad:

4 cups shredded romaine lettuce

2 cups chopped roasted skinless, boneless chicken breasts

1 cup cherry tomatoes, halved

1/2 cup diced peeled avocado

1/3 cup thinly vertically sliced red onion

1 (15-ounce) can black beans, rinsed and drained

1 (8 3/4 ounce) can no-salt added whole-kernel corn, rinsed and drained

PREPARATION:

To prepare dressing, combine first 7 ingredients, stirring well.

To prepare salad, combine lettuce and remaining ingredients in a large bowl. Drizzle dressing over salad; toss gently to coat. Serve immediately.

The creamy dressing mellows the heat from the chiles. Add a spoonful of adobo sauce for a spicier salad. Kidney or pinto beans also taste great in this dish.

Yields 4 servings.

Recipe and photo courtesy of http://www.cookinglight.com

Posted by Wendy on May 3, 2010

1 Comment »